Sicilian Almond Cookies

INGREDIENTS:

2 cups (300 gr) almond flour 

2/3 cup (200 gr)  sugar

pinch of salt

1/2 tsp Baking Powder

Fine zest of 1 large lemon or Orange

3/4 teaspoon vanilla extract

2 teaspoon almond extract  (consider substituting 1 tsp cardamon and 2 tblsp Rose water)

2 egg whites (medium eggs)

powder sugar for dusting, < 1/4 cup (optional)

about 22 whole almonds (one for each cookie)

Preheat the oven to 325° F (165° C).

In a large bowl, combine the almond flour with the sugar, salt and lemon zest.

In another bowl lightly whisk egg whites, add vanilla and almond essence.   Whisk to mix.

Add egg white mixture to flour and mix well until you get a soft and still a little sticky dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.

Roll the dough into balls, about one tablespoonful each.

Roll into the powdered sugar.   

Place on a baking sheet lined with parchment paper.  Top each cookie with an almond slices or glazed cherry.

Bake at 325° F (165° C) for about 15-18 minutes, until lightly golden at the bottom and around the edges.